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Producing in Chianti Classico area means being able to make a 90% Sangiovese Chianti with something more, because of an high expectation in the final consumer. Castello di Radda has shown an absolute quality producing commitment that you'll find in your glass.
Its Chianti Classico is a structured and slightly tannic red that cames out from vineyards located about 400 meters above sea level and a south exposition to the sun, with a strong thermal excursion. This microclimate, together with clay-limestone soil' structure and low production yields, gives an intense and a round character to this italian classic.
The grapes are harvested manually in 20 kg baskets to mantain the grape intact till the cellar; fermentation takes place in stainless steel with maceration on the skins for two or three weeks. This Chianti ages in tonneaux and in of Slavonian oak barrels, with a six months final refining in bottle.
Fabio: Chianti area is very competitive; and the problem is being highly recognizable with your product between hundreds of winemakers; Castello di Radda win this challange.
Elvis: I've tried a lot of Chianti wines; often good products, but it's difficult to find an amazing one...a Classico you remember and reccomend to your friends. Well, my friends...this is the one...
Eyes: This full bodied velvety Barolo Arborina plasters your glass with a pronounced garnet red color.
Nose: This dense liquor will intoxicate your senses with the fresh and ethereal aromas of sweet rose petals and licorice along with a touch of red cherries and plum.
Mouth: This wine is delineated with warm flavors. Whereas the soft touch of dried strawberry and plum strokes your palate gently, the soft tannins and mineral character of this liquor embraces it delightfully.
Barolo Arborina is the signature richness of Corino Giovanni farm. The nebbiolo grapes undergo one week of maceration. Skins are left in contact with the juice to intensify the pigmentation of dark ruby color. Cooler fermentation is used to preserve the velvety flavors and warm aromas at 25 to 30 degree Celsius temperature.
The liquid undergoes malolactic fermentation to soften the acidic taste of nebbiolo under a slightly heated atmosphere.
The fermented liquor is kept into small French oak barriques (50% new, 50% old) for two years for further fermentation.
The tannic wine is kept in steel vessels for six months before being filled into glass bottles to be stored for another two years so it adapts to a more silky taste before putting on market for sale.
This warm ruby red Barolo Arborina is derived from 100% nebbiolo grapes from the region of Piedmont. These grapes are known to bud early but ripe really late. These are handpicked from the Arborina vineyard of La Morra. The vineyard is situated on a hillside that is facing south-east. The harvesting yields 5.5 to 6 kg of production every year.
This full-bodied wine ideally served at 14 to 18 degree Celsius goes best with heavy meat dishes like beef or steak items, spicy pastas and risottos.
Alcohol Percentage: 14.5% alcohol/volume
Eyes: The Pinot Nero DOC illuminates your glass in bright and lively ruby-red color.
Nose: This elegant wine from Trentino graces you with the soft notes of raspberry and redcurrant. It transfixes you with the spicy aroma and veiled notes of floral, mineral, and smoky fragrances.
Mouth: The suavity of this wine will land on your palate with an overtly noticeable sweet taste of raspberry and redcurrant. It has a distinctive and pleasing aftertaste of pepper, cloves and thyme with smooth tannins.
This elegant red wine is made in its entirety from Pinot Nero grapes and the richness of it has been crafted in the cellars of Maso Cantanghel from the vineyards of Trentino. The properly ripened grapes are manually collected in the boxes having undergone rigorous selections. The grapes undergo first fermentation in French oak vats at 28 to 35 degree Celsius of temperatures for 20 to 25 days and witness daily stomping during this time. After this time the fermented liquor is drawn and transferred into the barriques where it remains for one year and gains further refinement and maturity. After one year of refinement the sublime-quality wine is released into the market.
The Pinot Nero grapes are harvested at the end of September after these have acquired complete ripening. The elegant fruits are grown on the clayey-calcareous soil of Vigna Cantanghel that is located on the foothills of Lagorai chain in the region of Trentino. The vineyard yields a yearly production of 4500 kg per hectare.
The subtle strength of this wine is paired best with white and red meats, roast, game, fillet, and lamb and can ideally be served at the temperature of 16 degree Celsius.
Alcohol Percentage: 13.5% alcohol/volume
Eyes: As pure as the gold the Franciacorta Dosaggio Zero Riserva skirts your glass with brilliant golden color.
Nose: This sprightly Zero Riserva bewitches your senses with freshening bouquet of dried tropical fruits that has a touch of toasted pastries. It is filled with an underlying soft note of honey and yellow peach.
Mouth: The soft and intense foamy effervescence honors your palate with substantial mineral flavor and leaves an enduring finish with notable but balanced acidity with a firm and concentrated core.
This dry taut wine from Lo Sparviere farm is made from 100% Chardonnay grapes that are picked manually after careful selection. These are pressed in cluster to produce a delicate and soft colored wine.
Only half of the free-run must with low pH is acquired for fermentation. About 60% of collected liquid is fermented at a low temperature of 18 degree Celsius in stainless steel vats. The remaining 40% undergoes malolactic fermentation in oak barriques to reduce the presence of acidity.
The perfect blend of Franciacorta Dosaggio Zero Riserva is then stored in a bottle with the presence of lees in it and kept for six years to let the liquor go through further maturation to make it more voluminous.
The grapes to make Franciacorta Dosaggio Zero Riserva are collected from the Lombardy region. These light-colored fruits are harvested at the third week of August and are grown on the native calcareous red-clay soil filled with silt. The vineyards are situated on east-facing hillside of Monticelli Brusati at an altitude of 180 meters yielding about 70 quintals of production per hectare.
Served slightly cold at 9 to 10 degree Celsius the forceful yet smooth taste of this liquor makes a sublime pairing with canapés of pasta brisé, cold marinated salmon, oysters and creamed cod-fish, and Parmesan cheese with a long maturation period.
Alcohol Percentage: 13% alcohol/vol
Total Acidity: 5.5 to 6 g/lit
Eyes: The sleek Di Sipio Rosso dances in your glass in such a dark ruby red color that is almost impregnable.
Nose: The intense aroma of Montepulciano D’Abruzzo titillates your senses with fruity presence of blackberry jam and plums mixed with locust beans and berries that is well balanced with the piquancy of pepper, bay leaf and tobacco.
Mouth: The wild Riserva DOP wine creates strong yet velvety tannic sensation on the pallets that is well-matched with the sensual fruity finish that is long lasting.
The scarlet delicacy known as Riserva DOP is brought in the presence by the Di Sipio winery. The dark Montepulciano grapes are hank-picked from the region of Abruzzo.
After de-stemming the wooden barrels get stacked with these selected berries. The height of the structure is used in order to avoid any use of pumps or to avoid any damage to the skins.
The ideally controlled atmosphere inside the barrel brings forth the uniqueness that is maximized due to longer contact of the must with seeds, pulp and skin. The maceration phase continues even after the end of fermentation for a several months.
After staying together for several months (near about 60 months) in stillness, when the wine loses the piquancy of its frightening acidity, the beautifully balanced red liquor is then bottled to be stepped into the market.
This enticing Riserva DOP from the collection of Di Sipio is produced in the Abruzzo region. The dark-skinned Montepulciano grapes that give the red color to this liquor are harvested at the end of October with a moderate yield.
This velvety tannins and ever-changing flavors of it pairs neatly with spicy red meats or any type of game meats. Served at 16 to 18 degree Celsius it also goes smoothly with traditional dishes like “pecora al cotturo” or roasted sheep.
Alcohol Percentage: 15,5% alcohol/volume
Eyes: The Taurasi Riserva swirls in your glass in an intense ruby red color with a lot of shiny extractions.
Nose: This DOCG wine of Quintodecimo graces you with sweet fruity aromas of cherries and strawberries with a minty and licorice background mixed with the vibrancy of tangy spices.
Mouth: This carmine liquor lands on your palate with lively acidity complemented by savory tannins and expresses itself on the mid palate with refined dark fruit flavor enveloped in licorice with a nicely balanced complexity.
The extraordinary richness of aromatic Taurasi Riserva is brought forth by the Quintodecimo wine cellar. This DOCG wine is produced in its entirety from Aglianico grapes that are grown with cordon spur training system. After full phenolic maturation, the grapes are handpicked and collected in boxes of 15 kg load capacity. The grapes go through careful selection before and after destemming on sorting tables. Having been softly crushed these fruits witness fermentation and maceration in stainless steel vats at 28 to 30 degree Celsius temperatures for about 20 to 25 days. The fermented liquor then ages for two years in new oak barrels before it develops its elegance to be bottled and marketed.
The gracefulness known as Taurasi Riserva DOCG is the invaluable creation of Quintodecimo winery from the region of Campania. The Aglianico grapes are grown on the soil of Vigna Quintodecimo plot that is made up of expandable clay rocks rich in limestone. Situated at 420 meters altitude the vineyard faces north-west exposure and yields a total production of 1 kg per vine during the mid-October harvest period.
The sensual tannins of this wine pairs finely with game, red meat and mature cheese being ideally served at 18 to 20 degree Celsius.
Alcohol Percentage: 14% alcohol/volume
Eyes: The opaque Pecorino IGT moulds your glass into a golden yellow color with greenish straw tinges.
Nose: This Orlandi Contucci Ponno wine mesmerizes you with a lasting and zesty bouquet of fresh spices like ginger and pepper combined with rennet apples.
Mouth: This light and crispy wine from Abruzzo welcomes piquant and rejuvenating spicy taste to your palate with good balance between acidity and structure.
The silky Pecorino IGT adds glamour to the bejeweled collection of Orlandi Contucci Ponno. This golden liquid is juiced in totality from Pecorino grapes grown in Abruzzo. The grapes are collected manually in cycled intervals.
After stemming the grapes and after being very softly crushed, must is statically raked off and poured into thermo-conditioned stainless steel tanks to undergo temperature controlled fermentation.
After aging for a few months in steel tanks the fine quality fermented wine is then bottled in March to be put on market.
This powerful IGT wine made from sensitive Pecorino grapes is a refreshing treat from Abruzzo region. The vineyards of Orlandi Contucci Ponno harvest the light-skinned grapes in September on the undulating ground of alluvial and rocky soil and are facing east-west on Montepagano Hills. The production every year yields 75 quintals per hectare.
This light and silky wine should be served fresh for the whole meal with dishes like blue cheeses and Canestrato cheese, au gratin dishes, and white meat.
Alcohol Percentage: 13%-13.5% alcohol/volume
Eyes: This elegant full-bodied Amarone Valpolicella creates a ruby red color against the surface of your wine glass.
Nose: This luxurious liquor disperses an acute note of spices on your nose mixed with sweet aromas of ripe cherries and berries with an underlying earthy touch of mineral.
Mouth: This beautifully balanced wine oozes a powerful and long-lasting taste of mild tannins mixed with the smooth and fruity flavor of red fruits that gives a velvety and warm touch to your palate.
The sublime Amarone Valpolicella is from the wineries of Musella. It is made with a blend of handpicked Corvina, Corvinone, Rondinella and Oseleta grapes. The grapes are dried on wooden racks in a well vented place for three to four months that intensifies its flavor and aromatic compound.
Losing 35% of the weight the sugary dried fruits are then crushed and fermented at 13 to 17 degree Celsius. The skin is kept in contact during maceration to allow maximum extraction.
The fermented liquor is then transferred into varying sizes of oak barrels (700, 1500, 3500 liters) of varying age and composition where it stays for 12 months.
This finely balanced luxurious wine is then bottled to be presented in the market after at least eight months.
This melodious-natured Amarone Valpolicella is from the region of Veneto. The grapes are grown on the calcareous red clay of the hill that is standing between Montorio and Valle d’illasi the north-east zone of Verona. Harvesting time is spread from September to October with the total yield of about one kg of production per harvest.
This wine is served ideally at 18 degree Celsius and is well matched with – pasta with a strong tomato or truffle sauce, different types of stews such as beefsteak or old cheeses like Parmigiano Reggiano.
Alcohol Percentage: 15.38% alcohol/vol
Total Acidity: 6.05 g/lit
Sugar: 7.4 g/L